INGREDIENTS

INSTRUCTIONS

NOTE: Original recipe used 1/4 C vegetable oil... I cut it back
**NOTE: Original recipe used caraway seed... I changed it and used the
fennel seed  Preheat oven to 350 deg F (180 deg C). In small bowl, soak
currants  in warm water. Grease baking sheet.  In mixing bowl, stir
together whole wheat flour, all-purpose flour,  baking powder, baking
soda and salt. Drain currants and add to bowl.  Stir in water, honey,
oil and caraway seeds just until dry  ingredients are moistened.  Knead
with floured hands until smooth, about 1 min. Shape into 7"  circle.
Place on prepared baking sheet. Cut large X about 1/4" deep  on top;
sprinkle with sugar.  Bake for about 1 hr or until toothpicks inserted
in center comes out  clean.  Makes a 9" circular loaf. Serving size is
1/8th.  Soaking currants cleans and plumps them up, making them juicier
in  recipes.  This has an absolutely incredible flavor!! I don't like
caraway so I  subbed the fennel and it was wonderful.  Entered into
MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal  292.1, Fat 2.2g, Carb 63.8g, Fib
6.4g, Pro 8.4g, Sod  520mg, CFF  6.5%. Recipe by: The Lactose-Free
Family Cookbook, Jan  Main Posted to Digest eat-lf.v097.n069 by Reggie
Dwork  <reggie@reggie.com> on Mar 13, 1997

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